Veal Chops with Gremolada

You'll find that gremolada-the flavor-packed combination of parsley, garlic and lemon zest most familiar as the final touch on osso buco-brings simple sautéed veal chops to life.

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Ingredients

Yields:
4

3 tbsp.
chopped fresh parsley

Grated zest from 1 lemon

1
clove garlic

3 tbsp.
olive oil

4
veal loin chops

1/2 tsp.
salt

1/4 tsp.
fresh-ground black pepper

Directions

In a small bowl, combine the parsley, lemon zest and garlic.

In a large nonstick frying pan, heat the oil over moderate heat. Sprinkle the chops with the salt and pepper. Cook the chops until just done, about 5 minutes per side. Serve the chops topped with the gremolada.

Notes: Gregarious Gremolada: A sprinkling of gremolada will not only get along with but will improve meat, fish, poultry and vegetables, too. Try it on lamb or pork chops, steaks, sautéed chicken, fish fillets, scallops or shrimp, potatoes, asparagus-the list is endless.

Wine Recommendation: Any crisp, dry white wine can accompany the veal nicely; however, a good-quality Soave will be ideal with the gremolada.

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